Summer Squash Casserole

• 2 lb. summer squash, sliced (6 c.)
• 1 c. shredded carrots
• 1/4 c. onion, chopped
• 1 can condensed cream of chicken soup
• 1 c. sour cream
• 1 (8 oz.) pkg. herb stuffing mix or 1 "roll" Ritz crackers
• 1/2 c. margarine or butter, melted

1. Cook sliced squash in a saucepan with chopped onion in boiling, salted water for 5 minutes; drain.
2. Combine soup and sour cream; stir in
3. shredded carrots.
4. Fold in cooked squash and onion.
5. Combine stuffing mix and butter or crackers and butter; spread half of stuffing mix in the bottom of a 12 x 7 x 1/2-inch baking dish.
6. Spoon vegetable mixture on top of the stuffing mixture.
7. Sprinkle remaining stuffing mixture over vegetables. Bake at 350u0b0 for 25 to 30 minutes.
8. Yields 6 servings.

summer squash, carrots, onion, condensed cream, sour cream, herb stuffing mix, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=958170 (may not work)